If you’re stumped with what to make for dinner on a cold, balmy night, this easy, weeknight soup made in a wok came together in less than 30 minutes! Stir frying your veggies and meat give them flavor, texture and retains the bright colors. Get the scoop below how to make soup in your wok… I purposely took a photo of the clock on my stove so you can witness the time lapse! The actual frying and cooking time took 15 minutes, the washing and chopping 10 minutes. Total, 25 minutes! The only caveat is for new Wok Stars, it’s not a good idea to use your new wok to make this dish till you’ve built up some patina in your cast iron wok. For this meal, I used Strauss organic ground beef from Publix, it was very good. Because beef is for a soup, I fried in one batch. The veggies were mostly leftovers from my cooking class, zucchini, yellow squash and bell peppers. You can sub out any kind of meat or veggies you have in the fridge. By the time my hubby got home and cleaned up, the soup was on the table, he couldn’t believe it was so fast but was so happy. This is one of his favorite meals, so win win! Here’s how I did it, Wok Stars, you know the drill…
For more soup ideas, try this super fast shrimp and bok choy soup or turnip and pork soup which takes a bit longer. Enjoy! Share some soups you’ve made in your wok from your part of the world!
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For more soup ideas, try this super fast shrimp and bok choy soup or turnip and pork soup which takes a bit longer. Enjoy! Share some soups you’ve made in your wok from your part of the world!
If you’re stumped with what to make for dinner on a cold, balmy night, this easy, weeknight soup made in a wok came together in less than 30 minutes! Stir frying your veggies and meat give them flavor, texture and retains the bright colors. Get the scoop below how to make soup in your wok… I purposely took a photo of the clock on my stove so you can witness the time lapse! The actual frying and cooking time took 15 minutes, the washing and chopping 10 minutes. Total, 25 minutes! The only caveat is for new Wok Stars, it’s not a good idea to use your new wok to make this dish till you’ve built up some patina in your cast iron wok. For this meal, I used Strauss organic ground beef from Publix, it was very good. Because beef is for a soup, I fried in one batch. The veggies were mostly leftovers from my cooking class, zucchini, yellow squash and bell peppers. You can sub out any kind of meat or veggies you have in the fridge. By the time my hubby got home and cleaned up, the soup was on the table, he couldn’t believe it was so fast but was so happy. This is one of his favorite meals, so win win! Here’s how I did it, Wok Stars, you know the drill…
CHICKEN NOODLE SOUP in a wok. Delicious, fun, simple and fast from scratch
FAQ
Is it okay to cook soup in a wok?
Can you cook liquid in a wok?
Can you make soup in a cast iron wok?
Can you cook broth in a wok?
How do you use a wok?
Flash-frying is the classic way to use a wok. Heat your wok up to a high temperature, add a drizzle of oil to the pan, and cook your stir-fry ingredients quicky, at a high temperature. Flash-frying s a great way to keep in the taste and the goodness of the food, and it’s a super-quick way to cook up a delicious meal! 5. Braising
How do you cook in a wok?
Line the bottom of your wok with a layer of tin foil, and start heating up a few ingredients to give your food the smoky taste you’re looking for (you can use anything from burnt rice to coffee beans!). Place a rack or grill over the foil and get cooking. 4. Flash-frying Flash-frying is the classic way to use a wok.
What kind of wok do you use?
Flat-bottomed woks (like my MAKO, just sayin’) work best, otherwise you need to pop the wok on a wok ring for a spot of extra stability. Use your wok and a bamboo steamer to make dumplings, like these har gow beauts. Put your food in a bamboo steamer or bowl or a plate, depending on what’s cooking.
Are woks just for stir frying?
Hint: they’re not just for stir-frying. Asian cooks don’t tend to have every pot and pan known to humankind in their cupboard; they pretty much rely on a wok for most types of cooking. (Oh, and a claypot, which is a whole other story.)